Cinnamon Roll with icing (5K Bread Dough)

This is one of the best bread dough I tried.

The bread is still soft on second day.

Icing- The butter had not fully softened yet.

Starter dough:

105g bread flour

45g cake flour

12g sugar

3g instant yeast

120g water

Main dough:

105g bread flour

45g cake flour

48g sugar

3/4 tsp salt

12g milk powder

45g egg

27g water

36g butter

Fillings: 

1-2 tbs cinnamon sugar (personal preference)

Icing ingredients:

1/2 cup icing sugar

1 tbs butter, softened

1/2 tsp vanilla extract

1 tbs milk

Mix all together

Method (yields 9 rolls):

1. Lightly grease the a 9 inch pan.
2. Mix the starter dough and allow to sit in a environment to rise till it looks like "honeycomb".
3. Mix the main dough ingredients except butter. The initial dough will be very wet, it will be fine after several kneading. Knead till is soft and non sticky, incorporate butter and knead till it don't stick to the side.
4. Allow the dough to rise till doubles in size.
5. Punch down and roll dough flat in square size.
6. Sprinkle cinnamon sugar on the dough, roll it like swiss roll. Cut it to 1.5inch thick.
7. Place inside pan and let it rise (around 45-60mins).
8. Preheat oven at 180degree, bake it at lower rack for 25mins.
9. Remove from oven, pour the icing glaze onto the roll and let it cool.
10. Glaze will hardens once it is cooled.

Icing recipe adapted from here.

5K Bread dough receipt adapted from here.

Sausage bun

I made this bread late night and the bread is abit tough early morning.

After reheat in oven, the bread is soft again.

Not a perfect recipe, will look around again.

Ingredients:

295ml warm milk

8g instant yeast

50g sugar

1 egg

55g butter, softened

6g salt

440g plain flour

20g butter, melted

Method (12 servings):

1. Mixed yeast, milk, sugar together in a mixer bowl and rest for 5mins.
2. Add in eggs, flour, salt and better.
3. I use machine to mix evenly (the dough will be very wet).
4. Cover the bowl and let it rest for 45mins (or till double its size).
5. Punch the dough, covered and let it rest for another 45mins.
6. Punch down again, knead to the shape you like and rest for another 30mins.
7. Preheat oven to 200 degree.
8. Bake bread for 12-15mins.
9. When done, brush butter on top of it.

***Can keep unused dough in freezer after 2nd rest. I roll them to balls, defrost it, shape and rest for the 30mins before bake.

Recipe adapt from here.

Black Sesame Matcha Ogaru Cake

This is a very light and fluffy recipe after several tried on others.

A keeper!

Ingredients:

4 egg whites

1/4 tsp cream of tartar

70g castor sugar

4 egg yolks

40g oil

70g milk

55g cake flour

1/4 tsp salt

1 tbs match

1 tbs black sesame (pound slightly)

Method (7 inch round pan):

1. Preheat oven at 160 degree, add in 2 bowl water at the bottom tray 
2. Beat egg yolk till pale, add in oil and milk and beat till bubbles.
3. Add in the rest of ingredients till fully mixed.
4. Beat egg whites till frosty, add in tartar and sugar and beat to stiff peak.
5. Add 1/3 of the meringue to the mixture, mix and fold evenly.
6. Add in the rest of meringue. do not over mixed.
7. Lined the pan and pour the mixture in. 
8. Tap the pan on table top a few times to level the batter and let the air out.
9. Bake at 160 degree for 15mins, then lower down to 140 degree for another 60mins.

*Adjust oven temperature accordingly, different oven may varies.

Tips: Beat egg whites ill firm peak not stiff peak. Firm peak is between soft and stiff peak.

Egg Tart

Ingredients for custard:
2 eggs

60g sugar

200g milk

0.5tsp vanilla extract

Ingredients for crust:

160g plain flour

80g butter

60g sugar

1 egg

1. Knead crust ingredients and leave in fridge for 15mins.
2. Roll each ball around 32g.
3. Lay a small piece of aluminium foil, put a ball, covered with cling wrap. Use a plate to press it flat.
4. Lay the flat dough onto the mould, press it evenly.
5. Leave it in fridge for 15mins.
6. Preheat oven at 200 degree.
7. Mix ingredients for custard together, beat till frosty.
8. Strain it to a measuring cup.
9. Bake the crust for 10mins.
10. Pour the fillings into the crust and bake for another 15min at 180degree.
11. Lower the temperature to 150 degree and bake for another 5mins (adjust accordingly for different oven. The custard will be slightly wobbly when done.

Ham And Cheese Bread Roll

Ingredients A:

0.5 cup + 1 tbs warm water

2.5 tbs oil

1 tbs instant yeast

2 tbs sugar

Ingredients B:

3/4 tsp salt

1 egg (1/2 egg for dough, 1/2 egg for brushing)

1 cup bread flour

1/2 cup plain flour

1 cup shredded cheddar cheese

1.5tbs milk (add to the 1/2 egg for brushing)

Method (yields 9pcs):

1. Heat up oven to 220degree
2. Add all ingredients A together and allow to rest for 15mins (there will be foam after 15mins).
3. Add in ingredients B to the mixture.
4. Knead with kitchen machine for 2-3mins. Dough will still be sticky.
5. Oil hand and shape the dough to a ball, roll it flat.
6. Add in ham and cheese, roll the dough into a log.
7. Cut the dough into 2cm and place in a grease pan.
8. Brush it with milk and egg mixture.
9. Bake for 12mins.

Multi Grain Bread

Ingredients:

152g bread flour

1/3 tsp salt

13g sugar

12g cooking oil

70g water

2tbs hot water (for water roux)

1 tbs oats

1 tbs white sesame seeds

1 tbs black sesame seeds

1.5 tbs flax seeds

For the water roux:

Take out 1 tbs flour from the 152g.

2 tbs hot water

Mix together till sticky

Method:

1. Mix all ingredients including water roux and knead till window pane .
2. Knead till a ball and place it on a greased plate. Let it proof for 1 hr.
3. Punch down shape and proof for another 1 hr in a greased pullman tray.
4. Bake at 180 degree for 25-30mins.

Tips: 

I preheat oven at 50degree and turn off, proof inside oven will rise faster.

Adapt from here with some changes.

Ham and Cheese Quiche

Ingredients for Crust:

150g flour

90g butter

1/4 tsp salt

40g sugar

2-4 tbs cold water

Ingredients for fillings:

150g milk or whipped cream

2 eggs

4 pcs ham

3 tbs cheddar cheese

pinch of salt and pepper 

Method:

1. Mix all ingredient for crust except water, add 1 tbs water at a time.
2. When mixed, place inside fridge for 15-20mins to harden the dough.
3. Roll the dough flat and lay on the tart tray.
4. Poke some holes on the dough with a fork.
5. Place a baking sheet on top of dough, place coins on top of baking sheet (use coin as weight).
6. Bake for 15mins, take out the baking sheet with coins and bake for another 5mins.
7. Mix all ingredients for fillings, pour on to the crust.
8. Bake for 20mins at 180 degree.